Growing up in the South, sweet potato casserole was a must-have at every holiday table. The warm, sweet aroma of cinnamon and brown sugar baking away in the oven always took me back to family gatherings full of laughter, love, and way too much food.
This Southern Sweet Potato Casserole has it all creamy, flavorful sweet potatoes topped with a buttery pecan crumble that’s just the right mix of crunchy and sweet. It’s a crowd-pleaser that feels like a warm hug in every bite.
Whether you’re making it for cozy lunch or just a cozy Sunday dinner, this recipe is sure to bring smiles to everyone at the table.
What’s Inside This Recipe?
Ingredients for Southern Sweet Potato Casserole
This Southern Sweet Potato Casserole is made with simple, wholesome ingredients that come together for a rich and delicious dish. Here’s what you’ll need:
For the sweet potato base:
- 1/2 cup unsalted butter, melted
- 4 medium sweet potatoes (about 2 lbs), peeled and cubed
- 1/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/3 cup whole milk (or a non-dairy alternative for a gluten-free version)
- 2 large eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the pecan crumble topping:
- 1/2 cup all-purpose flour (or gluten-free flour if needed)
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, softened
- 1 cup chopped pecans
Special tools:
- A hand or stand mixer (optional, but helpful for a creamy texture)
- A 9×13-inch baking dish
Now that we’ve got everything ready, let’s start cooking!
How to Make Southern Sweet Potato Casserole
This recipe is easy to follow, and I’ll guide you every step of the way. Let’s get started!
Step 1: Cook and mash the sweet potatoes
Bring a large pot of water to a boil. Add the peeled and cubed sweet potatoes, then cook until fork-tender, about 15 minutes.
Drain the potatoes well and transfer them to a large mixing bowl. Mash them until smooth. You can use a potato masher or a hand mixer for an extra creamy texture.
Step 2: Mix the sweet potato filling
Preheat your oven to 350°F and grease your 9×13-inch baking dish. To the mashed sweet potatoes, add melted butter, brown sugar, granulated sugar, milk, eggs, vanilla, cinnamon, nutmeg, and a pinch of salt.
Mix everything until well combined. The mixture should be smooth and creamy. Pour the sweet potato filling into the prepared baking dish and spread it evenly.
Step 3: Prepare the pecan crumble topping
In a medium bowl, combine flour, brown sugar, and softened butter. Use a fork or your fingers to mix until the mixture is crumbly. Stir in the chopped pecans. Sprinkle the topping evenly over the sweet potato filling.
Step 4: Bake the casserole
Place the casserole in the preheated oven and bake for 30 minutes, or until the topping is golden brown and the filling is set. The kitchen will smell absolutely amazing by now!
Step 5: Serve and enjoy
Let the casserole cool for about 5 minutes before serving. The topping will be perfectly crisp, and the filling will be warm and creamy.
Serve it alongside your favorite holiday dishes or enjoy it all on its own—it’s that good!
Recipe Variations and Customization Ideas
This Southern Sweet Potato Casserole is easy to customize to fit your needs or preferences. Here are a few ideas:
- Gluten-Free Option: Use a gluten-free all-purpose flour for the topping, and double-check that your other ingredients are gluten-free. It’s an easy swap that doesn’t sacrifice flavor or texture.
- Nut-Free Version: If you need a nut-free casserole, swap the pecans with crushed pretzels or oats for a crunchy topping.
- Vegan Twist: Replace the butter with plant-based butter, the milk with almond milk, and the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed + 2.5 tablespoons water per egg).
- Marshmallow Topping: Love a classic marshmallow topping? Skip the pecan crumble and top the casserole with mini marshmallows instead. Broil them for a few minutes at the end to get that toasted flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire casserole in the oven at 350°F until warmed through.
Frequently Asked Questions About Southern Sweet Potato Casserole
How can I make this casserole ahead of time?
You can prepare the sweet potato filling and topping separately up to 2 days in advance. Store them in separate containers in the fridge. When ready to bake, assemble the casserole and bake as directed.
Can I freeze Southern Sweet Potato Casserole?
Yes! Prepare the casserole up to the baking step, then cover it tightly with plastic wrap and foil. Freeze for up to 2 months. When ready to serve, thaw it in the fridge overnight and bake as directed.
Why is my casserole runny?
This can happen if the sweet potatoes aren’t drained well or if the eggs aren’t fully incorporated. Make sure to mash the potatoes thoroughly and mix the filling well for the best texture.
Can I use canned sweet potatoes?
Yes, canned sweet potatoes (yams) can work in a pinch. Just drain them well and reduce the sugar slightly since canned sweet potatoes are often packed in syrup.
What dishes go well with sweet potato casserole?
This casserole pairs beautifully with roasted turkey, glazed ham, green beans, or cornbread. It’s also delicious as a standalone side dish for any fall meal.
Simple ingredients, big Southern flavor—don’t miss it!
There’s something so comforting about this Southern Sweet Potato Casserole. It’s sweet, creamy, and topped with the perfect crunch.
Whether you’re making it for a holiday feast or simply craving a taste of the South, this dish will win over your family and friends. I hope you’ll try it out and let me know how it turns out!
Don’t forget to leave a comment, rate the recipe, or share a photo on social media. Tag me so I can see your delicious creations! Looking for more Southern-inspired recipes? You’ll love my Carrot Cake Cookies.
Happy cooking,
Wanda
Southern Sweet Potato Casserole Recipe
Equipment
- A hand or stand mixer (optional, but helpful for a creamy texture)
- A 9×13-inch baking dish
Ingredients
For the sweet potato base:
- 4 medium sweet potatoes about 2 lbs, peeled and cubed
- 1/2 cup unsalted butter melted
- 1/3 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/3 cup whole milk or a non-dairy alternative for a gluten-free version
- 2 large eggs beaten
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the pecan crumble topping:
- 1/2 cup all-purpose flour or gluten-free flour if needed
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter softened
- 1 cup chopped pecans
Instructions
Step 1: Cook and mash the sweet potatoes
- Bring a large pot of water to a boil. Add the peeled and cubed sweet potatoes, then cook until fork-tender, about 15 minutes.
- Drain the potatoes well and transfer them to a large mixing bowl. Mash them until smooth. You can use a potato masher or a hand mixer for an extra creamy texture.
Step 2: Mix the sweet potato filling
- Preheat your oven to 350°F and grease your 9×13-inch baking dish. To the mashed sweet potatoes, add melted butter, brown sugar, granulated sugar, milk, eggs, vanilla, cinnamon, nutmeg, and a pinch of salt.
- Mix everything until well combined. The mixture should be smooth and creamy. Pour the sweet potato filling into the prepared baking dish and spread it evenly.
Step 3: Prepare the pecan crumble topping
- In a medium bowl, combine flour, brown sugar, and softened butter. Use a fork or your fingers to mix until the mixture is crumbly. Stir in the chopped pecans. Sprinkle the topping evenly over the sweet potato filling.
Step 4: Bake the casserole
- Place the casserole in the preheated oven and bake for 30 minutes, or until the topping is golden brown and the filling is set. The kitchen will smell absolutely amazing by now!
Step 5: Serve and enjoy
- Let the casserole cool for about 5 minutes before serving. The topping will be perfectly crisp, and the filling will be warm and creamy.
- Serve it alongside your favorite holiday dishes or enjoy it all on its own—it’s that good!
